With our days growing shorter and holiday feasts quickly approaching, and we find ourselves craving simple, wholesome meals that are easy to make – but that still give us that warm, cozy feeling so necessary on a chilly fall evening. Luckily, there’s an easy equation to solve any dinnertime dilemma: roasted winter vegetables + quinoa = simple, seasonal meals sure to satisfy.
Roasted Vegetable, Kale and Quinoa Salad, Fit and Frugal for Ancient Harvest
Favorite fall veggies like butternut squash, parsnips and carrots are simply roasted and then used to round out a fresh, tasty salad of cooked quinoa and baby kale. A light honey-mustard vinaigrette lends wonderful flavor, while a sprinkle of roasted pumpkin seeds adds a nice crunch.
Photo courtesy of Closet Cooking
Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaigrette, Closet Cooking
Packed with meaty mushrooms and cauliflower, this hearty quinoa salad makes for an easy vegetarian entrée – or, if you’d prefer, leave out the crumbled goat cheese to make it vegan. Either way, you’re sure to love the combination of crunchy walnuts, fresh thyme, sweet balsamic vinaigrette, and savory winter veggies.
Photo courtesy of I Love Vegan
Roasted Veggie Quinoa Bowl, I Love Vegan
Full of bold, contrasting flavors and textures, this recipe really shows the versatility and variety of vegetables. It’s got creamy avocado, garlic-y roasted broccoli, chili-lime kale, curry roasted sweet potatoes, and a double dose of plant-based protein from cooked quinoa and roasted sriracha chickpeas (remember to use gluten-free soy sauce to make the dish gluten-free.)
Purple Quinoa with Roasted Carrots & Carrot-Top Pistou, Navitas Naturals
So you’ve had your quinoa in red, quite and black – but have you ever had purple quinoa? With the help of Navitas Naturals Maqui Powder, Ancient Harvest Quinoa is taken to new heights of both flavor and color – and the other ingredients (think roasted carrots, cumin-carrot top pesto and coconut yogurt) are pretty amazing as well.
Photo courtesy of The Creekside Cook
Warm Quinoa and Roasted Vegetable Salad, The Creekside Cook
A super-versatile recipe that can be made with any winter veggies you have on hand, this warm salad is ideal for an easy, cold-weather meal. Butternut squash, Brussels sprouts and onions are roasted with fresh thyme, mixed with cooked quinoa, and then drizzled with a delicious lemon-garlic vinaigrette – and, just like that, dinner is served.
Low Country Sweet Potato Quinoa Salad, Ancient Harvest
Think of this as a wintertime take on a classic potato salad – made with roasted sweet potatoes, cooked quinoa, bacon and baby kale. The dressing is just slightly sweet and spicy, and the addition of toasted sesame seeds adds some extra flavor and crunch.
Looking for more delicious ways to use quinoa? Visit the recipes page at AncientHarvest.com.